This easy breezy recipe for shrimp potato salad with mustard dressing comes with a little zing and a little sweetness! The perfect light supper.
Ah, this shrimp potato recipe! I am always looking for the answer to the question, how do you make potato salad taste better, and in this case the answer? Shrimp.
The Southern husband and I do love our seafood, and happily it is not only scrumptious but good for your waistline, and so I am constantly dreaming up new ways to serve it up.
We love tuna and salmon and scallops and mussels, but good old shrimp is what I probably make the most of…and in this case I paired it with some tender baby potatoes, a double mustard dressing, and just a teeny drizzle of honey.
It’s a snap to whip up, which currently is good for me because, my North Carolina friends?
NOBODY WARNED ME ABOUT THE POLLEN.
I mean, it was mentioned here and there, but I’m here to tell you that in down here in April and May the pollen descends in literal clouds, and for the first time in my life, I am sneezy and watery and I took a Benadryl for the first time ever.
So from now until the end of May you will find me hermetically sealed into my Casita, enjoying the pollen-free flowers the Easter Bunny brought me.
Send tissues, and pollen survival suggestions.
So a speedy, good and good for you recipe is just the ticket, and so I present this shrimp salad, which features not one but two mustards – good old Dijon, and grainy mustard.
What is grainy mustard?
Mustard comes from, you guessed it, mustard seeds, and smooth mustard is made of pulverized seeds mixed with vinegar and water, and sometimes wine (hello, Dijon mustard!).
…and truth be told, I got it because I loved the jar (and I use the empty ones for flower vases) but it is AWESOME grainy mustard.
This recipe also obviously features shrimp, and I like to get the extra large ones for this recipe, and to cook them so they are just cooked through – that is how you get the perfect amount of tender.
How not to overcook shrimp
Overcooking shrimp is easy to do, because it’s amazing how fast they cook. And since overcooked shrimp can taste, well, rubbery, we want to get them out of the hot water As Quickly As Possible.
The trick is to watch them like a hawk from the minute you put them in the water, and since they only need two or three minutes you won’t be watching for long.
As soon as they turn opaque -a nice solid shade of pink – pour them directly into a strainer and run cold water over them until they are cooled down so they stop cooking.
They should be in a gentle “C” shape – a tight “C” shape means a shrimp that has been in the hot water a little too long.
Ingredients you need to make shrimp potato salad!
How to make Shrimp Potato Salad with Mustard Dressing
Step 1: Scrub up a bunch of baby potatoes, pop them in a pot of water and bring them to a simmer. Let them bubble away until they are just tender, about 10-15 minutes.
Step 2: Pour them into a strainer and run cool water over them, and let them cool off while we make the shrimpies.
Step 3: Fill the pot with water again and bring to a simmer. Add a pound of peeled shrimp and cook until just opaque, about 3 minutes. Drain and rinse under cool water until they are all cool. Room temperature-ish is fine.
Step 4: Make the dressing by combining the juice from one lemon, your best olive oil and a couple of tablespoons each of both Dijon and grainy mustard in a jar and shaking vigorously.
Step 5: At this point the potatoes should be cool enough to handle, so cut them in half and pop them in a mixing bowl with the shrimp and some chopped scallions.
Step 6: Toss gently. Drizzle on the dressing until the salad is dressed to your liking.
Step 7: Now here comes a critical decision. You can serve it up as is, or you can drizzle on a little honey before you serve it up. I love love love the sweet and salty vibe of the honey, but you be you.
More tips for making Shrimp Potato Salad with mustard dressing!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
You can! I would recommend Yukon Gold potatoes (sometimes called butter potatoes) and you’ll need to boil them a bit longer, maybe 20 minutes or so. Let them cool and then cut them into quarters or eighths so they are nice and bite-sized.
Leave your question in the comments below and I promise to get back to you pronto!
Meantime, I will awaiting your pollen advice over here. Achoo!Print